Hummus needed a break - or we needed another easy, healthy something to have whenever we needed a little something and this is it! At least as easy to whip up as a batch of hummus with a lovely fresh taste and beautiful spring green color, this is perfect for right now. Is it possible for something to be perfect and then be more perfect later? I think an English teacher would tell me perfect is perfect and more perfect is impossible but really in this case I think I could plead my point. It is perfect for now but I was thinking as I made it (looking out at the bare vegetable garden) that it would be even better when the pea vines are loaded with perfectly plump pods and the mint is growing out of control. When things are really fresh and warm and lovely with dirt - straight from the garden. But for now when that is just a dream, frozen peas and squashed flat mint leaves from the produce department will be perfect.
minty pea dip
(from Whole Living)
3 cups frozen green peas
1/4 cup mint leaves
zest and juice from 1 lemon
1 garlic clove
2 Tbsp olive oil
1 Tbsp tahini
sea salt and freshly ground black pepper
Put peas in a pot and just cover with water. Add 1/4 tsp sea salt. Bring just to a boil. Remove from heat, transfer to a bowl of cold water until the peas are cool. Drain.
Put the peas, mint leaves, lemon juice and zest, garlic, olive oil, and tahini in the bowl of a food processor. Pulse until smooth. Season to taste with salt and pepper.
Makes about 2 cups.
We ate ours with carrots fresh from the farmer's market, celery sticks and sweet potato chips.
This is a David-recommended recipe. He kind of raved - in his fashion.